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Cederberg Cabernet Sauvignon 2016

Name: Cederberg Cabernet Sauvignon 2016
Brand: Cederberg
SKU: 41892

High altitude cabernet vineyards that have a longer ripening period give rise to this phenomenal wine. Loads of blackcurrants with cedar wood undertones on the nose with a hint of smokiness and tobacco leaf, creating a complex wine. Good integration of oak with a velvety finish on the palate. A prime example of a well-crafted South African Cabernet Sauvignon.

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variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Cederberg Cellar

winemaker : David Nieuwoudt

wine of origin : Cederberg

analysis : alc : 14.3 % vol rs : 3.9 g/l pH : 3.6 ta : 6.1 g/l

type : Red style : Dry body : Full taste : Fragrant wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

SAWi Awards '17 - Platinum
Veritas '16: Bronze - 2015 vintage
Veritas '16: Bronze - 2014 vintage
Wine Spectator Review '16: 88 points - 2013 vintage
Wine Spectator Review '16: 88 points - 2012 vintage
NWC/Top 100 SA '16: Top 100/Double Gold - 2014 vintage
Platter's SA Wine Guide '16: 4 star - 2013 vintage
Michelangelo Wine Awards '15: Gold - 2013 vintage
IWSC '15: Silver Outstanding - 2013 vintage
Concours Intenational des Cabernets: Silver - 2013 vintage
Stephen Tanzer '15: 89 points - 2013 vintage
Concours Mondial de Bruxelles '15: Gold - 2012 vintage
Decanter World Wine Awards '15: Silver - 2012 vintage
Nedbank Green Awards Best Biodiversity & Wine Initiative '14: Best Red - 2012 vintage
Platter's SA Wine Guide '15: 4 star - 2012 vintage
Michelangelo Wine Awards '14: Gold - 2012 vintage
Robert Parker '14: 87 points - 2011 vintage
Platter's SA Wine Guide '14: 4 star - 2011 vintage
Veritas '13: Silver - 2011 vintage
Wine Spectator '13: 88 points - 2010 vintage

ageing : 4 - 8 years

in the vineyard : Facing: South-west
Soil Type: Red Slate & Hutton
Age of vines: 19 years
Vineyard area: 7.5ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: 163C (Scleipp) & CS46 & 32, 27 on Richter 99

about the harvest: Degree Balling at Harvest: Early morning hand harvested at 25.5° Balling.
Harvest Date: March 2016
Yield p/ha: 5.5 tonnes

in the cellar : Vinification: 15% juice bleeding directly after crush, closed tanks, cold maceration for 4 days, pump over every 4 - 6 hours, maximum temperature 28º C for 10 days, 21 day extended skin maceration

Barrel maturation: Medium and medium plus toast 225ℓ barrels used, combination of tight and medium grain oak for 15 months, 1st fill 60%, 2nd fill 40%.

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